World’s Best Coffee Cake and Buttermilk Sauce

Entemenn’s doesn’t have anything on this coffee cake! I wouldn’t say it the World’s Best Coffee Cake if it wasn’t true. The best part is, is that it makes TWO cakes! So make one now and freeze one for later! And did I mention the buttermilk sauce? Because there is that, too.

It was a marathon baking session this weekend. During the week, I work full time. And recently I got a promotion that has had me working long hours and raking in some overtime. I work in construction and project management, something I fell into completely by accident after I graduated from college. With a degree in Political Science, the closest I came to construction management was dating a guy with that major in college. But working on some of the big and high profile projects that I have had the chance to work on – is really something pretty cool. My latest project has me working up at Boeing Everett – and being the third generation of my family to work at Boeing makes the whole experience feel pretty special.

One thing I love about working in construction management is the guys that I work with. It’s a pretty men-focused work zone, but I have found some really wonderful girlfriends on my latest project – we have to stick together! – but the guys, well I love them because they love my baking.

Every day, at least two ask what I have baked the day before. But by the time I get home I’m so beat that I can barely put a dinner together for Ben and myself let alone baking for the guys! The weekend is when all my baking takes place, so after this marathon session of six different baked goods – well, I’ve got the guys stocked up for the whole week! And then some!

This coffee cake that they are getting in the office today – it’s hands down the best I’ve EVER had! EVER! And I made it all at home. It’s true. Though the guys will get this one, I froze and saved the other coffee cake that this recipe made for Ben and me. I love baking for all the guys at work – but I have to look out for my main man first!

Come back tomorrow for the latest How-To Tuesday, where you will see how to freeze quick breads and cakes to bake for later! This is one trick that will come in handy again and again!

Directions:

In a large bowl combine all the ingredients. Using your fingers mash the ingredients together until the butter is nearly completely incorporated and the sugars look like wet sand. Set aside.

Coffee Cake:

Preheat oven to 350 degrees.

In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside. In another large bowl, whisk together the sour cream, brown and white sugar, eggs and melted and cooled butter. Using a spatula, fold the flour mixture into the sour cream mixture until the mixture is nearly combined. There should be a couple of small streaks of flour left - that way you know you haven't over mixed it.

Pour into two lightly greased or sprayed 9 inch cake pans. Spread out the cake out and smooth the tops. Sprinkle the pecan crumble over the top of each cake. Bake the cake for 25-30 minutes or until a toothpick placed in the center comes out nearly clean, with a couple of crumbs on it. Place on a wire rack to cool. Serve just warm.

For the Buttermilk Syrup:

In a large saucepan, at least 3quarts, whisk together all the ingredients. Bring to a boil over medium high heat, then reduce to a simmer. Stir gently until the mixture turns golden brown. Remove from heat and let cool. Pour over warm coffee cake or pancakes and waffles.

46 comments on “World’s Best Coffee Cake and Buttermilk Sauce”

I’m going to make it just to be sure but lordy these photos pay homage to the best coffee cake in the world. After I pin it, I’m going to print it so I can make this tomorrow. Maybe we won’t be able to freeze one. 🙂

Oh my goodness, that sauce! I want to pour it all over the cake and stick a straw in it. Is it just me, or did your site get a mini face lift? Either way, it looks amazing! The project you’re working on sounds pretty cool.

Sour cream coffee cakes are the best coffee cakes, Megan! Yours, with the crumbs and buttermilk syrup, rocks! Buttermilk syrup makes everything better, doesn’t it? P.S. Hubby works in construction project management, too, with high-profile clients. The guys on his teams are always the best! So are the girls…whenever they are assigned. There’s always pranks and shenanigans goin’ on! 🙂 I love baking for them and they’re always appreciative.

Don’t be afraid to try new things, Billy! If you’re intimidated, just give one part of the recipe a try! Try the crumble and the coffee cake. Don’t do the syrup – it’s just an over the top addition. Don’t be afraid, it’s fail proof! Cheers, Megan

I make a lot of coffee cakes. So when I saw ‘world best’ I had to take a look. You know it might be. BUT with the sauce it definitely is. Geez how perfect. I tagged that recipe. I work full time too in a career I never expected either.
Plus I live in your area, but over in Port Townsend. So at least I have zip commute time to my job. Anyway you make one ‘mean’ coffee cake, Girl.

I grew up on sour cream coffee cakes, and I can’t wait to try this out. I’ll keep one for me and give the other to my parents….if it lasts that long. I’ve never thought to make a sauce out of buttermilk before, but I can’t wait to try it!

I made this Sunday. The sauce must have a misprint. It says
2 TB baking soda. I only put one and it still tasted like metal and salt.
It should be 1 teaspoon of baking soda….then add 1 tb of corn syrup for
a smooth tasty sauce. I have made this sauce for carrot cake before….
follow directions at your own risk.

Printed this recipe months ago and just got around to making it. Cakes just came out of the oven and the topping sunk down into both. They don’t look like the picture. Haven’t cut them yet to see how they taste. BUT the buttermilk sauce was a complete fail. Way too much baking soda. I thought 2 TABLEspoons sounded like too much, but since it was my first time making it I followed the directions. It tasted horrible. The whole batch went down the drain. And I don’t have enough buttermilk left to make another batch. If I every try the sauce again, I will follow Mary Ann’s ^^^ advice.

I’ll be happy to try this recipe again and see where I went wrong. Maybe I made a mistake and accidentally meant two teaspoons. I will double check. Sorry about the bad luck. But event if the cakes sunk some – they should still be good!! As long as they aren’t under-done and a toothpick comes out clean!

made this recipe right now as we speak,and is in the oven. the only thing that has me worried is I put both into one and into a springform pan because I love the look of it, do you think I made a mistake in doing so ??????otherwise your pics made me melt on sight , everything wlse in my life didn’t matter lol until I made this thanks for sharing!!

There is definitely an error in the sauce ingredient list. It should be about 1 tsp. The first time I made it according to the recipe and it just tasted like baking soda. I re-made it with 1 tsp and the corn syrup as Mary Ann suggested and it was perfect. The cake itself is delicious!

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